These Guinness Brownies are a delicious treat that any beer lover will enjoy! They are fudgy, rich, and extra chocolatey, deep dark, and filled with amazing stout beer flavor.
Position an oven rack in the middle and preheat the oven to 350F.
Line a 9-inch square baking pan with parchment paper, leaving some of the paper hanging out opposite sides like handles. Set aside.
Prepare and measure all ingredients using measuring cups.
In a small saucepan, bring Guinness beer to a boil. Boil for 5 minutes, until reduced by half (you should have ⅓ cup reduced syrup). Set aside to cool.
In the microwave or a double boiler, melt dark chocolate and butter until completely smooth. Set aside to cool.
In a large mixing bowl, whisk coconut sugar, eggs, and vanilla extract. Add melted dark chocolate and Guinness syrup and whisk to combine.
Stir in oat flour and cacao with pinch of salt. Keep stirring until the mixture is smooth and glossy. Use the whisk.
Pour the mixture into a prepared baking pan. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Be careful not to overbake!
Take the pan out of the oven. Let it cool slightly.
Carefully take the brownie out of the pan and place it on a wire rack to cool completely.
Dust with cacao powder (I like to use a small fine mesh).
Slice and serve (I like to use a pizza cutter).
Notes
As a measure, I used US cup (240ml). Makes 9 slices that serve 9 people.Substitutions
Flour. You can substitute oat flour with any whole grain flour. Or use plain/all-purpose flour if you prefer. Substitute at a 1:1 ratio.
Butter. You can substitute butter with coconut oil. Substitute at a 1:1 ratio.
MAKE IT GLUTEN-FREE: Use certified gluten-free oats/oat flour or almond flour.Storing
Counter: Once brownies are completely cooled, store them in an airtight container and keep them on the counter for up to 3 – 4 days.
Refrigerator: Brownies will keep for up to a week in the refrigerator, in an airtight container.
How to freeze? Place the brownies in an airtight container. Keep in the freezer for up to 3 months. Thaw on room temperature.